Types of Whisk(e)y : Bourbon, Scotch, Rye

What is the difference between Scotch, Bourbon, and Whiskey (or Whisky)?

Great question. Whisk(e)y is the general overlying term to categorize them all. Basically, they’re all whiskeys. After that, it is just breaking them down into where in the world it comes from, the distillation processes which each region uses, and the grains used. Here’s where the main 5 whiskey types come from.

Scotch – Scotland

Bourbon – US

Irish Whiskey – Ireland

Canadian Whiskey – Canada

Japanese Whisky – Japan

They all are distilled from various and/or specific grains (corn, wheat, rye, oats, and barley) and aged in barrels. In a basic sense, whiskey is simply distilled, hop-less beer. Grains are steeped and yeasted, converting the sugars from the grains into alcohol. Each grain has a different sugar content level. For example, corn has a higher sugar content than wheat or rye, giving a whiskey made with corn a sweeter taste than one with wheat or rye. After converting the sugars to alcohol, whiskey making deviates from beer making and goes through various distillation processes, dependent on which type of whiskey it is. They are all at least 40% alcohol by volume (80 proof).

Spelling – what’s with the different spellings (whisky or whiskey)? Neither is wrong, unless you are regionally biased. Different regions have different historical spellings.

Whiskey – generally US & Ireland
Whisky – Scotland, Canada, and Japan

Here’s a bit of a breakdown of their differences and similarities.

Each country has its own set of regulations for producing their whiskies. These regulations combined with their local natural resources, agriculture, and traditions create the foundations for each country’s whiskey. Let’s take a look.

American Whiskey

In the beginning Europeans first arrived to the US and they found an abundance of rye, giving birth to rye whiskey in the US. Later after settling into present day Kentucky, corn grew very well and America’s treasure, bourbon came to be. There are many kinds of whiskeys made in the US ranging from unregulated moonshine to white whiskey to the highly regulated Bottled in Bond Bourbon. Bourbon, Tennessee Whiskey, and Rye are the primary types we’ll take a look at.

Bourbon

Originally and most distilleries are from the South, particularly Kentucky, but doesn’t have to be. Must be made in US.

Must be made from at least 51% corn

Must be aged in charred new-oak barrels for at least 2 years to be called “straight” bourbon

No additives but water allowed (no coloring, caramel and flavoring additives)

Tennesse sour mash whiskey (Tennesse Bourbon)

Is a specific variation of bourbon made in Tennessee and has a additional set of regulations

51-79% corn

Additional regulation in that it is also must be filtered through maple charcoal chunks before aging (called Lincoln county process)

Jack Daniels is a Tennessee whiskey

Bottled in Bond

A bottling and labeling set of legal regulations for American whiskeys.

Stems from Bottled-in-Bond Act of 1897 – was to ensure authentic and quality whiskey

Must be aged at least 4 years

At least 100 proof

Product of one distillery, from one season

Purpose was originally to create a standard of quality for bourbon, but some distilleries also produce bonded rye whiskey, corn whiskey, and apple brandy.

Rye Whiskey

At least 51% rye grain (can range anywhere from 51%-100%)

Crisper, spicer, and sharper mouthfeel than bourbon

Charred new-oak barrels at least two years

No additives but water

How Do They Taste: Bourbon has a caramel like sweetness and vanilla tones. Generally the sweetest of the whisk(e)y family. A bit of smokiness from being barreled in charred oak. Tennessee whiskey – tastes kinda like bourbon. Some say it is a bit mellower, slightly sweeter, and a tinge smoky or sooty due to the additional charcoal filtering. Rye – a spicier flavor profile of bourbon and a touch less sweet. Bottled in Bond – tend to have a little more kick since they are on the higher proof side, otherwise they are a simply a nice bourbon.

Things to Consider: A lot of classic whiskey cocktails were originally crafted with Rye whiskey’s spicier and slightly less sweet flavor profile in mind. Although today you’ll most likely find bars making their whiskey cocktails from bourbon over rye. Rye is great for a classic Manhattan or Old Fashioned. For the sours, Bourbon’s sweeter profile makes a mean Whiskey Sour. Personally, we feel they are like one’s children, we love them all, but some days you love one a little more than another.

Canadian Whisky

There are two main factors shaping Canadian Whisky, Prohibition and rye. Initially rye was one of the few crops which could survive eastern Canada’s harsh winters. Eventually better farmlands discovered to the west lessened rye’s importance. Still today Canadian whisky can be called “rye whisky” even though it is more likely to use corn than any other grain. There is much less rye used in Canadian whisky than in American rye whiskies where the largest ingredient must be rye. And in regards to Prohibition, it’s chokehold on American production led to a boom in Canada. Canadian whiskies became the leading supplier to speakeasies in the States. Even today, America buys about 75% of the whisky Canada produces.

Most relaxed rules of the major whisk(e)y nations (each distillery can follow it’s own production process and methods)

Must be mashed, distilled and aged in Canada

Must be aged in small wood for not less than three years

Must possess the aroma, taste and character generally attributed to Canadian whisky – I know, vague right? But that’s what their FDA stipulates.

May contain caramel and flavouring.

Similar to Scotch, each Canadian Whisky is generally the product of a single distillery (distillers rarely share barrels or buy whisky from each other).

Regardless of grain, Canadian distillers usually create two whiskies (a base whisky + a flavoring whisky) and then combine them together to create the final product.

The base whisky is often distilled at a higher alcohol content and matured in barrels that have been used one or more times, reducing the grain and barrel’s influence on the flavor and giving at the characteristic “smoothness” or “elegance” of Canadian whiskies.

The flavoring whisky is usually distilled at a lower alcohol content, allowing the grain derived flavors to be highlighted. It is also usually aged in virgin barrels or a mix of virgin and used barrels, extracting more flavor from the barrel.

Can be called Canadian Whisky, Canadian Rye Whisky or Rye Whisky.

How Does it Taste: Generally Canadian whiskies are lighter and sweeter in character but still full of flavor. Considered easy to drink. When rye is used generously in the finishing whisky, it will give a nice spicier bite.

Things to Consider: Different from US rye whiskies – in Canada rye doesn’t have to be dominant grain used and is often mostly used in the flavoring whisky portion of the bottling. Because of their easy in drinking, they often blend well in cocktail mixes. Tradition rules and a Canadian whisky from 15 or 30 years ago will most likely taste nearly identical as same one produced today.

Often is categorized further by region of origin (areas close to ocean tend to absorb a bit of the briny sea air while inland regions are usually more floral from Scotland’s vast plains)

Blended malt whisky

blend of 100% malted barley whiskies from two or more distilleries

Blended whisky

Combining single-malt whisky with corn or wheat whisky

Single-grain whisky

Used mostly for blending

100% corn or wheat

Lighter body, produced in column still, not the small pot stills

Other notes: personal preferences are also often determined by the “peatiness” of the Scotch, whether it being mild or has a more aggressive peaty flavor. That smoky flavor comes from early in the distillation process. The barley is first soaked and then dried over burning peat. An example of that heavier, distictive peaty flavor can be found in Scotch from Islay, in western Scotland.

How Does it Taste: It’s going to vary, especially depending on where in Scotland they come from. Whiskies from Islay, like Lagavulin and Laphroaig, tend to have a strong smoky peat flavor, while those coming from Speyside tend to be lighter and sweeter. Lowland Scotch also tend to be relatively sweet and lighter.

Scotch is a beverage with strong character and even the sweeter styles don’t have the same sweetness of bourbon to mellow that out. Yet as one’s palate gets more experienced, the flavors being to open up and there is the discovery of flavors ranging from honey, almond, grassy, leather, nectarine, vanilla, dried fruit alongside the vary levels of smokiness ranging from barely discernible to like bonfire-esque.

Things to Consider: It’s often said that one usually doesn’t like their first taste of Scotch. The second becomes a curiosity. And after the third, one is a Scotch drinker for life. Scotches will vary a lot, especially with so many distilleries. They are often hard to create a cocktail off of, yet is usually perfect with some water or ice. And adding a splash of water or ice isn’t any less “manly”of a way to drink Scotch. It helps open up the flavors for a better appreciation. Scotland has over 100 different distilleries. That’s a lot of varieties of beautiful, brown liquid.

Irish Whiskey

Considered the birthplace of whiskey, as far back as 6th century AD.

Made in Ireland

Shares some similarities to Scotch, but has it’s own deviations as well

Single-malt whiskey – mostly the same as in Scotland

100% Barley in pot stills, usually 3 distillation runs

Malted barley is roasted over coal or gas in close kiln to give a clear barley flavor

Product of single distillery

Aged at least 3 years

Grain whiskey

Lighter than single malts

Corn or wheat distilled in column still

Blended whiskey

Combination of single-malt and grain whiskey

Single pot still whiskey

Unique to Ireland

100% barley, both malted and unmalted, in a pot still

How Does it Taste: Smooth and less sweet than bourbon. Doesn’t have the smokiness usually associated with Scotch, although there are a few exceptions to that, and that lack of smokiness combined with the smoothness from the triple distillation, makes them “easier” to consume than Scotch.

Things to Consider: There are only 3 working distilleries in Ireland, however each of the them make multiple spirits, for example there is the Midleton distillery which makes Redbreast, Midleton, Paddy, Powers, and Jameson and all of those brands variations. And remember, it isn’t Irish Coffee unless you use Irish whiskey. Otherwise it is just a coffee with whiskey ;).

Japanese Whisky

Japan’s distilleries were first modeled after the Scotch whiskies, and are produced much in the same way. There aren’t a ton of Japanese distilleries, but the ones they have are quite good.

Distillation nearly identical to Scotch.

Commercially produced in Japan since the 1920’s, and after nearly a century, you’ll frequently find a Japanese whisky listed on “Best of the Best” lists.

Japanese distilleries will often vary from Scotch distilleries in their variety of still shapes and sizes. Scotland distilleries will usually have just one or two house still sizes, creating a specific style. Japanese distilleries will often have an array of sizes, allowing the Japanese whisky makers to craft a range of styles and tastes according to their individual desires.

How Does it Taste: Sort of like Scotch, which isn’t too surprising since that is the initial inspiration, although they have now evolved to take on their own character. They are bold and complex, but are also very well balanced. There are some, such as Nikka Coffey Grain Whisky, which share more flavor notes with bourbon than with Scotch.

Things to Consider: In 2015 a Japanese whisky (Yamazaki Single Malt Sherry Cask 2013) was named the best whisky in the world by Jim Murray’s Whisky Bible, a prominent guide to the world’s whisk(e)y rankings. The Japanese style of whisky making can be summed up in the phrase “Continuous refinement”. Always tweaking and trying to perfect the process, it is no wonder they are not staying static and are now producing some of the best whiskies in the world.

Other Fun notes:

What is malted barley?

Raw barley that has been soaked, germinated, and then dried to halt the germination process. In Scotch, the drying process happens using burning peat, imparting in varying degrees Scotch’s classic peaty flavor.

Bourbon producers required to use brand new oak barrels. Scotch and Irish whiskey commonly age in the used bourbon barrels. Occasionally Scotch will age in used wine (or sherry, port, madeira) barrels, but is fairly rare due to the scarcity of the wine barrels and the availability of the bourbon barrels.

Irish pot stills are much larger than those used for Scotch, yielding a slightly milder flavor.

There are over 20 countries producing their own whiskey. India, Australia, South Africa, Taiwan, and New Zealand are just a few of the many.

We hope this helps unlock a few of the mysteries between the different whiskeys. Of course the only thing to really do that is to go out there and taste them. Find what you like and enjoy it!

And if you care as much about your whiskey as we do, you probably feel the same about your barware. Here’s some of our favorite barware we’ve collected over the years with different groupings rotating between use at home and use in studio. You don’t need a lot of tools, but it is nice to have a few quality tools that adds a classiness and bit of swagger to that evening cocktail or beverage. Choose your favorite style and create a set around them